Saturday, November 21, 2009

It's Pie Time

I just had to share this pie recipe before Thanksgiving. It is so delicious and unique. The pears I used were slightly under ripe and I think that helped them maintain there shape during baking. Also, I unintentionally made it a little healthier by accidentally omitting half of the butter in the streusel topping. I suppose that could be a good thing but on Thanksgiving who wants to think about all of that? I say butter it up, baby!

Fresh Pear Pie with Dried Cherries and Brown Sugar Streusel
makes 8 servings

For the Streusel:
1 cup unbleached, all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 t table salt
8 T unsalted butter, melted

In a medium bowl, combine the flour, oats, sugar, and salt. Using your fingers, blend the butter into the flour mixture. The mixture will be moist. Set aside

For the Filling:
5 medium Anjou or Bartlett pears, peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2" slices
1 1/2 T fresh lemon juice
2/3 cup granulated sugar
1/4 cup unbleached, all-purpose flour
1/4 t table salt
1/4 t ground cinnamon
1/8 t grated nutmeg
3/4 cup dried tart cherries, coarsely chopped
1 9" pie crust of your choice (Fine Cooking has a good recipe and some really great ideas for crimping the edges.)

In a large bowl, toss the pears with the lemon juice. In a small bowl, whisk the sugar, flour, salt, cinnamon, and nutmeg. Add the sugar mixture to the pears and toss well to combine. Stir in the cherries.

Mound the filing into the piecrust. Sprinkle the streusel topping over the pear mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Bake the pie until the pastry is golden brown and the filling is bubbly and thickened at the edges, 55-65 minutes. Rotate the pie halfway through baking and if the pastry or streusel browns before the filling has thickened, loosely cover the top or edges of the pie as needed with a aluminum foil.

Cool the pie, on a rack, completely before servings. The pie can be stored at room temperature for up to 2 days.

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Anonymous said...

I love the advent calendar. It is nice to add to it everyday.
Merry Christmas!